Golden Saffron Rice Pudding with Spiced Apricots
A creamy saffron-infused rice pudding paired with tender, spiced apricots in a fragrant syrup. A luxurious and aromatic dessert for warm summer evenings.
Equipment
- whisk,
- Mixing bowls
- Sieve
- Heat diffuser (optional)
Ingredients
- For the Saffron Rice Pudding:
- 800 ml milk
- 90 g caster sugar
- Finely grated zest of 1 orange
- 1 small cinnamon stick
- ½ vanilla pod split and seeds scraped
- 20 threads saffron
- 100 g short-grain rice
- 1 egg yolk
- 150 ml double cream
- Edible flowers for garnish (optional)
- For the Spiced Apricots:
- 500 g golden caster sugar
- 500 ml water
- 200 ml Sauternes or another dessert wine
- 16 apricots halved and stones removed
- 8 cardamom pods crushed
- ½ cinnamon stick
- Finely grated zest and juice of 1 lemon
Instructions
- Make the rice pudding:
- In a large, heavy-based saucepan, combine the milk, sugar, orange zest, cinnamon stick, vanilla pod and seeds, and saffron liquid.
- Bring to a boil, then stir in the rice and boil briskly for 1 minute, stirring continuously.
- Lower the heat and let it simmer gently for about 1 hour, or until the rice is creamy and the milk has been absorbed.
- Stir occasionally to prevent burning.
- Remove from heat and allow to cool slightly.
- Whisk the egg yolk with 2–3 tablespoons of cream, then whisk into the rice mixture.
- Let the rice pudding cool completely.
- To speed up the process, transfer it to a bowl set over cold water.
- Remove the cinnamon stick and vanilla pod.
- Whip the remaining cream to stiff peaks and fold it into the cooled rice pudding.
- Cover with cling film and chill for up to 2 hours.
- Prepare the spiced apricots:
- In a medium saucepan, combine the sugar and water and heat gently until the sugar dissolves.
- Bring to a boil, then reduce heat and simmer for 5 minutes.
- Stir in the Sauternes, then add the apricots along with the crushed cardamom pods, cinnamon stick, lemon zest, and lemon juice.
- Simmer gently for 10–15 minutes, or until the apricots are tender.
- Using a slotted spoon, transfer the apricots to a bowl.
- Once cool, carefully remove their skins.
- Simmer the remaining syrup until reduced by one-third, then strain through a sieve.
- Pour the syrup over the apricots and refrigerate for at least 1 hour.
- Assemble the dessert:
- Serve individual portions of rice pudding in glasses or bowls.
- Top with the spiced apricots and drizzle with syrup.
- Garnish with edible flowers if desired.
Notes / Tips / Wine Advice:
Serving Tip:
For extra texture, sprinkle with toasted almonds or crushed pistachios before serving.
Wine Advice:
Pair with a chilled glass of Sauternes or a Moscato dessert wine to enhance the fruity and floral notes of the dish.
Nutritional Information
Calories: 380 kcal | Carbohydrates: 65 g | Protein: 6 g | Fat: 10 g | Fiber: 3 g | Sugar: 50 g | Salt: 0.1 mg
